Sunbeam EC1300 manual Recipes, Porcini Mushroom Omelette, Parmesan Omelette, Egg White Omelette

Recipes

Porcini Mushroom Omelette

6g dry porcini mushrooms

2 eggs, beaten

2 tablespoons thickened cream

2 tablespoons chopped red onion

1.Place porcini mushrooms into a small bowl, pour over boiling water to just cover. Allow to hydrate for 5 minutes; drain and chop finely.

2.Combine all ingredients and mix well.

3.Pour evenly into the two, well greased poaching trays.

4.Cook as directed for savoury omelettes

Parmesan Omelette

2 eggs, beaten

2 tablespoons grated parmesan cheese

2 tablespoons cream, milk or water

2 tablespoons chopped red onion

1.Combine all ingredients and mix well.

2.Pour evenly into the two, well greased poaching trays.

3.Cook as directed for savoury omelettes.

Egg White Omelette

2 rashers short cut bacon, fat trimmed & chopped

3 medium button mushrooms, sliced

2 egg whites

2 tablespoons grated low fat cheddar

1 tablespoon chopped chives

1.Heat a non-stick frying pan over medium heat; add bacon and cook 1-2 minutes or until golden & crispy.

2.Add sliced mushrooms and cook 1-2 minutes or until softened. Remove from heat and cool slightly.

3.Beat egg whites until soft peaks form; fold through cheddar and chives.

4.Pour evenly into the two, well greased poaching trays.

5.Cook as directed for poaching.

6.Allow omelette to stand for 1 minute before removing lid.

7.Serve omelette topped with mushroom and bacon.

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